How long should chicken marinate in the shawarma spice blend?

Marinate for at least 2 hours, though overnight yields deeper flavor. The yogurt and lemon juice tenderize the meat while the spices infuse.

Can I make this recipe without sumac?

Yes. Use lemon zest mixed with a pinch of ground cumin or paprika for a similar tangy, warming effect on the onions.

What's the best way to cook the marinated chicken?

Pan-sear over medium-high heat for even browning, or bake at 425°F for 20–25 minutes. Slicing the chicken helps it cook through faster.

Can this be meal prepped?

Yes. Marinate and cook chicken up to 3 days ahead; store separately from rice and salad. Assemble bowls fresh or reheat chicken gently before serving.

Is this recipe gluten-free?

Yes, all core ingredients are naturally gluten-free. Verify your yogurt and any pre-mixed spice blends for cross-contamination.

Chicken Shawarma Bowls with Sumac Onions

Name: Chicken Shawarma Bowls with Sumac Onions
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1/4 cup plain yogurt; 1 large lemon, juiced; 5-6 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp smoked paprika; 1 1/2 tsp ground turmeric; 1 1/2 tsp ground allspice; 1 tsp ground cinnamon; 1 tsp ground black pepper; 1 tsp ground cardamom; 1 tsp onion powder; 1 tsp ground ginger; 1 tsp kosher salt; 1/4 tsp cayenne pepper; 1/4 cup neutral oil; 2 lbs chicken tenders or thighs; 1/2 red onion, thinly sliced (for baking); 1 red onion, thinly sliced (for salad); 2 tbsp fresh parsley, chopped (for salad); 1/4-1/2 tsp sumac; 1/4 cup mayonnaise; 2 tbsp tahini; 1/4 cup sour cream; 1/4 cup plain yogurt (for sauce); 2 cloves garlic, minced (for sauce); 1 tbsp fresh parsley, chopped (for sauce); 1 tsp dried dill; 1/2 lemon, juiced; salt, to taste

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Chicken Shawarma Bowls with Sumac Onions | CookOS

Ingredients

1/4 cup plain yogurt
1 large lemon, juiced
5-6 cloves garlic, minced
2 tsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
1 1/2 tsp ground turmeric
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground black pepper
1 tsp ground cardamom
1 tsp onion powder
1 tsp ground ginger
1 tsp kosher salt
1/4 tsp cayenne pepper
1/4 cup neutral oil
2 lbs chicken tenders or thighs
1/2 red onion, thinly sliced (for baking)optional
1 red onion, thinly sliced (for salad)
2 tbsp fresh parsley, chopped (for salad)
1/4-1/2 tsp sumac
1/4 cup mayonnaise
2 tbsp tahini
1/4 cup sour cream
1/4 cup plain yogurt (for sauce)
2 cloves garlic, minced (for sauce)
1 tbsp fresh parsley, chopped (for sauce)
1 tsp dried dilloptional
1/2 lemon, juiced
salt, to taste
black pepper, to taste
1/4 tsp sugar
cooked yellow rice, for serving
chopped lettuce, for garnishoptional
lemon wedges, for garnishoptional

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Instructions

1
In a large bowl, combine yogurt, juice of one lemon, minced garlic, all spices (cumin, coriander, paprika, turmeric, allspice, cinnamon, black pepper, cardamom, onion powder, ginger, salt, cayenne), and oil. Whisk until well combined.
2
Add the chicken to the marinade and toss to coat completely. Cover and refrigerate for at least 1 hour, or overnight for best results.
3
When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly oil it.
4
Arrange the marinated chicken in a single layer on the prepared baking sheet. If using, scatter the optional sliced red onion over the top.
5
Bake for 15-20 minutes, or until the chicken is cooked through and slightly charred at the edges.
6
Remove the chicken from the oven and let it rest on the pan for 5 minutes. Then, chop the chicken into small, bite-sized pieces and toss with any juices on the pan.
7
While the chicken cooks, prepare the sumac onion salad. In a small bowl, combine the thinly sliced red onion, chopped parsley, and sumac. Mix well and set aside.
8
To make the white sauce, combine mayonnaise, tahini, sour cream, yogurt, minced garlic, chopped parsley, optional dried dill, juice of half a lemon, salt, pepper, and sugar in a medium bowl.
9
Whisk the sauce ingredients until smooth and creamy. Taste and adjust seasoning if necessary.
10
Assemble the bowls by starting with a base of cooked yellow rice. Top with the chopped chicken shawarma, drizzle generously with the white sauce, and add a helping of the sumac onion salad. Garnish with chopped lettuce and a lemon wedge.